J-AGT - 60016 --19(2)

Karakteristik Fisikokimia dan Antioksidan Minuman Herbal Bunga Telang pada Berbagai Proporsi Daun Rambusa dan Beluntas
(Characteristics of Physicochemical and Antioxidant of Butterfly Pea Flower Herbal Drink at Various Proportions of Stinking Passion Flower and Pluchea Leaves)

Paini Sri Widyawati

Prodi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

https://orcid.org/0000-0003-0934-0004

Indah Epriliati

Prodi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

https://orcid.org/0000-0003-2256-6390

Agus Purwanto

Prodi Biologi, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

https://orcid.org/0009-0009-3325-2291

Melvin Emil Simanjuntak

Prodi Teknik Mesin, Jurusan Teknik Mesin, Politeknik Negeri Medan, Indonesia

https://orcid.org/0000-0003-1975-5967

DOI: https://doi.org/10.19184/jagt.v19i2.60016

ABSTRACT

Pluchea herbal drink has less attractive color and sensory characteristics so that it needs the addition of other herbal ingredients to improve it, especially butterfly pea flowers. Using of butterfly pea flowers at 60% w/w proportion can increase panelist acceptance, but its antioxidant activity is reduced. Therefore, it is necessary to combine pluchea leaves with stinking passion flower leaves to increase its antioxidant activity. The stinking passion flower is a herbal plant that has the potential as an antioxidant because it contains flavonoids, alkaloids, steroids, triterpenoids, saponins, and tannins. The purpose of this study was to determine the physicochemical and antioxidant characteristics of butterfly pea herbal drink in various proportions of stinking passion flower-pluchea leaves. The results showed that increasing the proportion of stinking passion flower leaves did not change the intensity and blue color of the butterfly pea herbal drink, but the turbidity level decreased along with the increase in pH value and the decrease in total acid value. The addition of stinking passion flower leaves up to a proportion of 70% w/w was able to increase the total phenol content (TPC) and antioxidant activity (DPPH free radical scavenging activity and iron ion reducing power/ FRAP), but the total flavonoid content/TFC decreased along with the increase in the proportion of stinking passion flower leaves. The combination of stinking passion flower-pluchea leaves up to a proportion of 70:30 % w/w is the right proportion to increase the total phenol content and antioxidant activity of the butterfly pea flower herbal drink.

Keywords: antioxidant, butterfly pea flower, herbal drink, pluchea leaf, stinking passion flower leaf

REFERENCES

Al-Temimi, A., & Choudhary, R. (2013). Determination of antioxidant activity in different kinds of plants in vivo and in vitro by using diverse technical methods. J. Nutrition Food Sciences, 3, 1–9.

Angelina, R., & Syuhada, F.A. (2023). Manfaat bunga telang dan pembudidayaan di CV. Faruq Farm. Jurnal Agriness, 1(1), 1–7. https://doi.org/10.24036/agrnes.v1i1.12

Anwar, C., & Khoirunnisaa. (2024). Uji intensitas warna, pH, dan kesukaan minuman fungsional teh bunga telang kurma. Pontianak Nutrition Journal, 7 (1), 509–515. http://dx.doi.org/10.30602/pnj.v7i1.1356

Chan, W.C., Ng, Y.K., Wong, S.K., & Chan, H.T. (2022). Pluchea indica: an updated review of its botany, uses, bioactive compounds and pharmacological properties. Pharmaceutical Science Asia, 49(1), 77–85. https://doi.org/10.29090/psa.2022.01.21.113

Chiavaroli, A., Di Simone, S.C., Sinan, K.I., Ciferri, M.C., Flores, G.A., Zengin, G., Etienne, Q.K., Gunes, A.K., Mahomoodally, M.F., Jugreet, S., Cziáky, Z., Jek ˝o, J., Recinella, L., Brunetti, L., Leone, S., Angelini, P., Venanzoni, R., Menghini, L., Ferrante, C., & Orlando, G. (2020). Pharmacological properties and chemical profiles of Passiflora foetida L. extracts: novel insights for pharmaceuticals and nutraceuticals. Processes, 8(1034), 1–23. https://doi.org/10.3390/pr8091034

Gulcin, I., & Alwasel, S.H. (2023). DPPH radical scavenging assay. Processes, 11(2248), 1–20. https://doi.org/10.3390/pr11082248

Jubaidah, S., & Nurhasnawati, H. (2018). Analisis flavonoid total akar tabar kedayan (Aristolochia foveolata Merr). Al-Kimia, 6(2), 131–136. https://doi.org/10.24252/al-kimia.v6i2.4996

Koesnadi, E.A., Putra, I.N.K., & Wiadnyani, A.A.I.S. (2021). Pengaruh waktu ektraksi terhadap aktivitas antioksidan ekstrak daun rambusa (Passiflora foetida L.) menggunakan metode microwave assisted extraction (MAE). Itepa: Jurnal Ilmu dan Teknologi Pangan, 10(3), 357–366. http://dx.doi.org/10.24843/itepa.2021.v10.i03.p04

Marpaung, M. (2020). Tinjauan manfaat bunga telang (Clitoria ternatea L.) bagi kesehatan manusia. Journal of Functional Food and Nutraceutical, 1(2), 47–69. https://doi.org/10.33555/jffn.v1i2.30

Mulia, D.S., Mulyani, E., Rizki, M.R., & Pratama, M.R.F. (2019). Rambusa (Passiflora foetida L) vs. free radicals: in vitro study with DPPH method. Jurnal Pharmascience, 06(02), 1–7. https://dx.doi.org/10.20527/jps.v6i2.7344

Nabila, F.S., Radhityaningtyas, D., Yurisna, V.C., Listyaningrum, F., & Aini, N. (2022). Potensi bunga telang (Clitoria ternatea L.) sebagai antibakteri pada produk pangan. Jitipari. 7(1), 68–77. https://doi.org/10.33061/jitipari.v7i1.5738

Nur, S., Sami, F.J., Wilda, Awaluddin, A., & Afsari, M.I.A. (2019). Korelasi antara kadar total flavonoid dan fenolik dari ekstrak dan fraksi daun jati putih (Gmelina arborea Roxb.) terhadap aktivitas antioksidan. Jurnal Farmasi Galenika, 5(1), 33–42. http://dx.doi.org/10.22487/j24428744.2019.v5.i1.12034

Ouamnina, A., Alahyane, A., Elateri, I., Boutasknit, A., & Abderrazik, M. (2024). relationship between phenolic compounds and antioxidant activity of some moroccan date palm fruit varieties (Phoenix dactylifera L.): a two-year study. Plants. 13(1119), 1–20. https://doi.org/10.3390/plants13081119

Pramesti, D.S., & Puspikawati, S.I. (2020). Analisis uji kekeruhan air minum dalam kemasan yang beredar di Kabupaten Banyuwangi. Preventif: Jurnal Kesehatan Masyarakat, 11(2), 75–85. https://doi.org/10.22487/preventif.v11i2.59

Putra, P.W.K., Jawi, I.M., Subawa, A.A.N., Astawa, N.M., Indrayani. A.W., Widhiantara, I.G., Wiradana, P.A., & Herdiansyah, M.A. (2025). Phytochemicals of beluntas (Pluchea indica (L) Less.) and their health benefits. Journal of Applied Pharmaceutical Science, 15(07), 037–047. https://dx.doi.org/10.7324/JAPS.2025.237559

Raihan, & Dalimunthe, G.I. (2022). Uji sitotoksisitas ekstrak etanol bunga telang (Clitoria ternatea L.) dengan Metode Brine Shrimp Lethality Test (BSLT). JHMS, 1(3), 187–202. https://pusdikra-publishing.com/index.php/jkes/article/view/834/722

Sari, G.N.F., & Rejeki, E.S. (2023). Skrining fitokimia dan penentuan nilai SPF (sun protection factor) ekstrak etanol 95% daun rambusa (Passiflora foetida L) sebagai tabir surya. Jurnal Sains Kesehatan, 5(6), 985–991. http://dx.doi.org/10.25026/jsk.v5i6.2077

Setiawan, P.Y.B., Kertia, N., Nurrochmad, A., & Wahyuono, S. (2022). Synergistic anti-inflammatory effects of Curcuma xanthorrhiza rhizomes and Physalis angulata herb extract on lipopolysaccharide-stimulated RAW 264.7 cells. Journal of Applied Pharmaceutical Science, 12(7), 088–098. https://dx.doi.org/10.7324/JAPS.2022.120709

Singh, R., Yu, C.C., Chen, G.W., Chen, C.H., Sinaki, N.Y., Lin, J., & Koksel, F. (2022). Butterfly pea flower as a novel ingredient to produce antioxidant-enriched yellow pea-based breakfast cereals. Foods, 11(3347), 1–14. https://doi.org/10.3390/foods11213447

Rahmandani, S., & Herlina, S. (2021). Fermentasi ekstrak daun rambusa (Passiflora Foetida L) pada pakan untuk meningkatkan pertumbuhan benih ikan papuyu (Anabas testudineus). Jurnal Ilmu Hewani Tropika, 10(2), 41–45. https://unkripjournal.com/index.php/JIHT/article/view/193/183

Song, Y., Wei, X.Q., Li, M.Y., Duan, X.W., Sun, Y.M., Yang, R.L., Su, X.D., Huang, R.M., & Wang, H. (2019). Nutritional composition and antioxidant properties of the fruits of a chinese wild Passiflora foetida. Molecules, 23(459), 1–17. https://doi.org/10.3390/molecules23020459

Styawan, A.A., & Rohmanti, G. (2020). Penetapan kadar flavonoid metode AlCl3 pada ekstrak metanol bunga telang (Clitoria ternatea L.). Jurnal Farmasi Sains dan Praktis, 6(2), 134–141. https://doi.org/10.31603/pharmacy.v6i2.3912

Umami, N., Wardi, W., Nisa, R.L., Suhartanto, B., & Suseno, N. (2021). Butterfly pea (Clitoria ternatea) plants nutrient content and in vitro digestibility at different harvest ages at the second defoliation. Advances in Biological Sciences Research, 21, 6–10. https://doi.org/10.2991/absr.k.220401.002

Vintari, C.E., Yulianti, E., & Ferdinal, F. (2024). Ekstrak metanol bunga telang (Clitoria ternatea L.): kapasitas total antioksidan dan kadar metabolik sekunder. Jurnal Sosial Science, 4(9), 870–877. https://doi.org/10.59188/jurnalsosains.v4i9.1526

Widowati, W., Wargasetia, T.L., Zakaria, T.M., Gunadi, M.S., Halim, N., Santiadi, S., Kusuma, H.S.W., & Fauziyah, N.F. (2023). Antioxidant activities of roja herbal tea: combination of rosella flower (Hibiscus sabdariffa L.) and ginger rhizome (Zingiber officinale Rosc.). Pharmaceutical Science and Research, 10(3), 172–179. https://doi.org/10.7454/psr.v10i3.1305

Widyawati, P.S., Budianta, T.D.B., Kusuma, F.A., & Wijaya, E.L. (2016). Difference of solvent polarity to phytochemical content and antioxidant activity of Pluchea Indicia Less leaves extracts. International Journal of Pharmacognosy and Phytochemical Research, 6(4), 850–855.

Widyawati, P.S., Suseno, T.I.P., Utomo, A.R., Willianto, T.L., Yohanita, C. & Wulandari, T.A. (2020). Effect of lemon (Citrus Limon L.) addition to Pluchea Indica Less beverage Carphatian Journal of Food Science and Technology, 12(4), 125–139. https://doi.org/10.34302/crpjfst/2020.12.4.13

Widyawati, P.S., Darmoatmojo, L.M.Y.D., Utomo, A.R., Salim, P.E.A. Martalia, D.M., Wibisono, D.A.S., & Santoso, S.S. (2023). The effect of hot water extract of Pluchea indica leaf powder on the physical, chemical and sensory properties of wet noodles. Current Research Nutrition and Food Science, 11(1), 276–293. http://dx.doi.org/10.12944/CRNFSJ.11.1.21

Widyawati, P.S., Budianta, T.D.W., Suseno, T.I.P., Yauwnita, J., & Hadina, R.O. (2025). Pengaruh formulasi minuman herbal daun beluntas dan kelopak bunga rosella terhadap kualitas, aktivitas antioksidan, dan sifat sensori. Agrointek, 19(2), 465–480. http://dx.doi.org/rointek.v19i2.23494

Yu, X., & He, Y. (2022). Relationship between the turbidity difference and the grade of green tea under ca2+ acceleration: a preliminary study. Food Science and Nutrition, 10(11), 3772–3780. https://doi.org/10.1002/fsn3.2974

Zahara, M. (2022). Ulasan singkat: deskripsi bunga telang (Clitoria ternatea L.) dan manfaatnya. Jurnal Jeumpa, 9(2), 719–728. https://doi.org/10.33059/jj.v9i2.6509

Zulfisa, Fika, R., Agusfina, M., Yonrizon, & Muhsanah, A. (2023). Determination of total phenolic content of ethanol extract of broken bone twigs (Euphorbia Tirucalli Linn.) by folin-ciocalteu method spectrophotometrically. Jurnal Eduhealth, 14(03), 1326–1331. https://doi.org/10.54209/jurnaleduhealth.v14i3.2603

PDF (Indonesia)

Published

31-12-2025

Issue

Vol. 19 No. 2 (2025): Jurnal Agroteknologi

Pages

69–83

License

How to Cite

Widyawati, P.S., Epriliati, I., Purwanto, A., & Simanjuntak, M.E. (2025). Karakteristik fisikokimia dan antioksidan minuman herbal bunga telang pada berbagai proporsi daun rambusa dan beluntas. Jurnal Agroteknologi, 19(2), 69–83. https://doi.org/10.19184/jagt.v19i2.60016

Page updated

Report abuse